BCNfoodie diary - Tales of jamon iberico and beyond!
I've been lurking for a while now and reading lots of blog posts. I think it's time to do my diary.
I have a personal blog but not sure if I will include my challenge there. Maybe...
For now, I want to do this within the community.
So, I've been gluten free since the 2nd of January 2013. I decided after baking cupcakes, whoopie pies, a carrot cake, etc over the holidays!
I've been feeling great - no grains, no legumes, no sugar (still using sweeteners though!)
I'm thinking of doing the AIP protocol diet (Paleo) because I have mild psoriasis (diagnosed). I used steroid creams in the past but never remembered to put them on daily. So they didn't really work and I hated the smell!
Next month, I plan to cut out dairy, alcohol, eggs, nuts and seeds, and nightshades. Oh and coffee and chocolate too. Any thoughts on this guys?
It will be difficult cutting everything out for one month but I just want to know for sure whether I am allergic to these. I am pretty sure about dairy as my tummy always rumbles after I eat some and I get bloated.
I question coffee, alcohol (red wine) and dark chocolate. Do I really have to? Uff.
On the exercise side, I've been trying to ride the bike along the beach, started the essential movements 2x a week, and try to walk everywhere instead of taking the metro/bus. I've started doing tango again too.
I also get sunshine daily (partly why I moved here from London! my dermatologist said that it would help my condition.)
Measurements: I was 225lbs when I left London, and am now 202 lbs without really dieting for the past year. My goal is to get to 140lbs (high end of normal range) then 112lbs (ideal weight). I'm 5'3".
Oh, I've done every diet known to mankind, except WW: mayo clinic, juice fasting/raw, vegan/vegetarian (short-lived), low fat, and of course Atkins, which sold me to the low carb way of eating.
I've joined a local primal group here too. The only challenge is that I have a food business here and now I won't be able to eat any of the food except jamon and grilled food. Fried stuff here are usually breaded although cooked in olive oil most of the time.
However, I am keen to eat offal and unusual meat here: callos (tripe), pig's ears, ostrich, wild boar, poussin, rabbit, morcilla (blood sausage), and even jamon iberico meat! I am so excited.
I am also using lots of olive oil and duck fat for cooking. The people here haven't dropped dead from cooking with olive oil so I don't believe in the argument against it (except for cost but it is cheap here yay!). Also, the chefs can't all be stupid. Lots of them use only olive oil here.
Up next, will try to post my planned menu for next month!
Thanks for reading